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A bowl placed on a kitchen counter with a large piece of marinated cooked salmon, laying on a bed of romaine, quinoa, and mango cucumbers salsa.

BBQ Salmon Salad

This BBQ Salmon Salad is packed with flavor from my homemade easy bbq seasoning, and the cucumber mango salsa is a perfect cool and fresh addition. It's perfect for a weekend lunch or weeknight dinner.
Prep: 45 minutes
Total: 45 minutes
Servings: 4 servings
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Ingredients 

For the Salmon

  • 1 lb salmon
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon brown sugar
  • 1 tablespoon oil

For the Salad

  • 2 each romaine heart
  • 3/4 cup quinoa
  • 1.5 cup water
  • kosher salt
  • 2 each persian cucumber, cut into thin strips
  • 1/2 cup mango, frozen or fresh, cut into thin strips 1/4" thick
  • 2 tablespoons cilantro, optional

For the Jalapeño Lime Dressing

  • 2 each limes , juiced, about 1/4 cup
  • 1/2 teaspoon kosher salt
  • 2 tablespoons champagne vinegar
  • 1 tablespoon honey
  • 1/2 each jalapeno
  • 1 teaspoon garlic powder
  • 1 tablespoon fish sauce, ; optional - you can omit and add an extra 1 teaspoon of kosher salt
  • 1/2 cup olive oil

Instructions 

  • In a small pot, add the 3/4 cup of quinoa, 1.5 cups of water, and pinch of kosher salt. Bring up to a boil, then stir and reduce the heat to low. Cover and cook for 15 minutes. When finished, remove the lid, fluff, and let cool.
    3/4 cup quinoa, 1.5 cup water, kosher salt
  • Prep the produce - cut the romaine, cucumbers, and mango, and mince the jalapeño and cilantro. Make the cucumber mango salsa by combining the cucumbers, mango, cilantro, and pinch of kosher salt and black pepper together.
    2 each romaine heart, 2 each persian cucumber, 1/2 cup mango, 2 tablespoons cilantro, 1/2 each jalapeno, 1/2 teaspoon kosher salt
  • Make the bbq seasoning by combining the salt, spices, sugar, and oil in a bowl. Cut the salmon into individual portions (about 5-6 ounce pieces), and brush or spoon the seasoning onto the salmon. Heat a pan on medium high heat then sear the salmon for about 3 minutes on each side (depending not the thickness of the salmon). Flip occasionally to prevent burning and reduce the heat as needed.
    1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon brown sugar, 1 tablespoon oil, 1 lb salmon
  • Make the dressing by combining all the ingredients in a glass jar or bowl. Whisk together and set aside.
    2 each limes, 2 tablespoons champagne vinegar, 1 tablespoon honey, 1 teaspoon garlic powder, 1 tablespoon fish sauce, 1/2 cup olive oil
  • Assemble the salad by assembling a bed of the romaine. Top with a few spoonfuls of the cooked quinoa and cucumber mango salsa. Spoon a tablespoon or so of the dressing onto the salad, add a piece of the salmon, then serve immediately.

Nutrition

Calories: 590kcal, Carbohydrates: 30g, Protein: 28g, Fat: 40g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 25g, Trans Fat: 0.01g, Cholesterol: 62mg, Sodium: 1284mg, Potassium: 822mg, Fiber: 3g, Sugar: 8g, Vitamin A: 557IU, Vitamin C: 8mg, Calcium: 41mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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